A la Lahmajun with beans

1. Stage

Pre-soak the beans in cold water, it is best to do it overnight and leave until morning. Then in the morning, drain the water, put the beans into a pot, pour water (1 part beans and 5 parts water). Bring to a boil and cook for 10 minutes over high heat, then turn down the heat and cook for another 1.5-2 hours.

2. Stage

First we need to knead the dough. I often knead in an oven, so the task for me is simplified, I just pour milk, vegetable oil, sugar, salt, flour and yeast into the bowl of the oven and put it on dough mode. In 1.5 hours I get soft, airy and very soft dough. If you do not have an oven, you can easily knead the dough yourself. To do this, pour the butter into the milk. In another bowl we mix flour with sugar, salt and yeast. Add dry ingredients in small portions to the milk and knead the dough. Form it into a ball, cover with a clean dry towel and put in a warm place to approach for 1.5 hours.

3. Stage

While the dough is cooking we need to do the filling. To do this, we turn the beans into mashed potatoes with a blender.

4. Stage

Cut bell peppers into small cubes, tomato also finely chopped.

5. Stage

Finely chop the onion and garlic.

6. Stage

Add onion, garlic, pepper and tomato to the bean puree. Add finely chopped greens, tomato paste, paprika, salt. Mix everything.

7. Stage

Divide the risen dough into several pieces, the size of ping-pong balls. Roll into even balls and cover with clingfilm to keep them from getting stale.

8. Stage

Take 1 ball and roll it into a thin enough flatbread, put the filling on it, for 1 flatbread takes about 1 tbsp. of filling with a slide. Place the flatbread on a baking tray and bake in a preheated oven at 200 degrees for 7-8 minutes.

9. Stage

Store the tortillas in a covered pan until ready to serve. Serve separately as a separate dish or with a vegetable salad. Bon appetit!